A Fall Dessert: Spice Cookies with Pumpkin Dip
Hi friends ~ My mom has been making these amazing spice cookies and pumpkin dip since I was young. When my husband and I were newly married, I started making them when we'd have friends over. It's the perfect dessert for a crowd (or just a growing family!) since each recipe makes dozens and dozens of little cookies. I would often serve the pumpkin dip in a small, hollowed-out pumpkin for a festive, fall dessert. And now our kids eat these cookies by the handful, warm from the oven.
You're going to want to hang on to this recipe. Trust me.
Spice Cookies with Pumpkin Dip
1 ½ cups butter, softened
2 cups sugar
½ cup molasses
4 cups all-purpose flour
1 tsp baking soda
2 teaspoons ground cinnamon
1 teaspoon each ground ginger and cloves
1 teaspoon salt
1 package (8 ounces) cream cheese, softened
1 can (18 ounces) pumpkin pie mix
2 cups confectioners’ sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
In a large mixing bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, and molasses.
In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill for at least an hour (preferably overnight).
Shape dough into 1/2-in. balls; roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, about 6 minutes. Cool 2 minutes before removing to a wire rack.
For dip, beat cream cheese until smooth. Beat in pumpkin pie mix. Add confectioners' sugar, cinnamon and ginger; mix well. Serve with cookies. May serve in a hollowed-out pumpkin. Refrigerate leftover dip.